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Green Bean and Israeli Couscous Salad with Pickled Red Onions

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Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

  • 1/2 cup small-diced red onion
  • 1/4 cup red wine vinegar
  • 1 Tbs. granulated sugar
  • Kosher salt
  • 3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  • 1/2 cup Israeli couscous
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 20; Polyunsaturated Fat (g): 0.5; Sodium (mg): 560; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

I've made this dish numerous times. Excellent! I always receive rave reviews.

I didn't like this one. It is much too vinegary. I recently made the Marinated Tomates with Pickled Red Onions and Gorgonzola (FC 93, July 2008) and it was terrific. If you want to use pickled onions, use that one instead.

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